Carrot Lemon Jam

Introduction

Carrot lemon jam cooks down from 1 kg of finely grated carrots, lemon juice, sugar, and water into a thick spread with a bright citrus edge. The grated carrots soften quickly, and the final 15–20 minute boil concentrates the mixture without a complicated process. You can use it on toast, spoon it into yogurt, or keep it on hand as a small-batch preserve.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 40

Ingredients

• 1 kg carrots, peeled and finely grated
• ¼ liter water
• Juice of 4 lemons
• ½ kg sugar

Instructions

1. Boil the water and carrots until tender.
2. Add juice and sugar, and continue to boil for a further 15-20 minutes.

Variations

• Replace the juice of 1 lemon with orange juice if you want a softer citrus flavor and a slightly sweeter finish.
• Grate the carrots on the coarse side instead of finely grating them if you want a more textured jam with visible strands.
• Add 1 teaspoon ground ginger with the sugar for a warmer flavor that works well with the lemon.
• Cook the mixture 5 minutes longer in the second boil if you want a thicker, firmer spread for toast.

Tips for Success

• Finely grate the carrots as written; larger pieces take longer to soften and leave the jam less cohesive.
• Use a wide pot for boiling so the mixture reduces more evenly during the final 15–20 minutes.
• Stir often after adding the sugar so it dissolves fully and does not catch on the bottom of the pot.
• The jam is ready when it looks glossy and a spoon dragged across the bottom leaves a brief trail before filling in.

Storage and Reheating

Transfer the cooled jam to clean glass jars or airtight containers. Keep it in the fridge for up to 2 weeks or freeze it for up to 3 months; leave a little headspace if freezing.

FAQ

Can you use bottled lemon juice instead of fresh lemons?

Yes. Fresh lemon juice gives a cleaner flavor, but bottled juice works if that is what you have.

How do you know when the jam has thickened enough?

After the second boil, it should look glossy and slightly syrupy, not watery. It will thicken more as it cools.

Can you reduce the sugar?

You can reduce it to 400 g, but the jam will be looser and will not keep as long in the fridge.

Do you need to can this for shelf storage?

No. Since the recipe does not include canning instructions, store it in the fridge or freezer rather than at room temperature.